Americans need to up their game on handwashing, using food thermometers and preventing cross-contamination in the kitchen, the U.S. Department of Agriculture says.
For a USDA study, researchers watched 251 participants cooking eggs and sausage as well as preparing a fruit salad.
Although 87% of the participants said they washed their hands before entering the test kitchen, only 44% were seen doing so. Additionally, handwashing didn’t happen 83% of the times it should have – including after cracking eggs and touching raw sausage, unwashed cantaloupe and contaminated equipment or surfaces.
“Throughout the study, 96% of handwashing attempts did not contain all necessary steps,” a USDA press release states.
In addition, half of the participants didn’t use a food thermometer to check cooked sausage patties.
“It is important to check all pieces of food being cooked to ensure all have reached a safe internal temperature,” the USDA says. “Thickness and size of a food item can cause it to cook to different temperatures.”
To track cross-contamination and simulate the spread of bacteria that can cause foodborne illnesses, the researchers injected a harmless tracer bacteria into the sausage. The test kitchen’s sink had the highest percentage of contamination (34%), followed by the cantaloupe (26%).
“Contamination on fruits and vegetables, and other ready-to-eat foods, is especially concerning because these foods are consumed raw, without a final step like cooking, which kills bacteria,” the USDA says.
